Aioli from The Hog Island Book of Fish & Seafood: Culinary Treasures from Our Waters by John Ash
With a mortar and pestle or the side of a chef’s knife, vigorously mash the garlic with the salt to form a paste. Add the paste to a blender or mini food processor along with the lemon juice and...
Ingredients
- 1 tablespoon fresh lemon juice
- 4 to 6 large cloves garlic, chopped
- ½ teaspoon fine sea salt
- Fine sea salt and freshly ground pepper
- 1 to 2 teaspoons cold water if needed
- 1¼ cups (300 ml) olive oil
- 2 egg yolks
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